Sticky Toffee Pudding Recipe

Introduction

Sticky Toffee Pudding is a classic British dessert featuring moist date cake drenched in a rich, buttery toffee sauce. This comforting treat is perfect for cozy evenings or special occasions. Its deep caramel flavors pair beautifully with whipped cream or ice cream for a truly indulgent experience.

Ingredients

• 6 ounces dates
• 1 cup water
• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup unsalted butter
• 1 cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup light brown sugar
• 1 ½ cups heavy cream
• ½ cup unsalted butter
• ½ cup light corn syrup
• ½ teaspoon vanilla extract (for the sauce)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Butter six ½-cup ramekins and lightly dust them with flour.
2. Step 2: In a small saucepan, simmer the dates and water over medium-low heat for about 15 minutes, until the dates are soft. Transfer the mixture to a food processor and blend until smooth.
3. Step 3: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer bowl fitted with the paddle attachment, beat the butter and brown sugar until combined. Add the eggs and vanilla extract, scraping down the bowl as needed.
4. Step 4: Beat in the date puree, then gradually add the dry ingredients on low speed until just incorporated.
5. Step 5: Divide the batter evenly among the prepared ramekins. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Step 6: While the cakes bake, prepare the toffee sauce (see below). When the cakes are done, let them cool slightly. Using a serrated knife, trim the tops level with the rim of the ramekins and invert the cakes onto a wire rack.
7. Step 7: Clean the ramekins and spray them with cooking spray. Spoon about a tablespoon of toffee sauce into each ramekin. Return the cakes to the ramekins and bake for 8-10 minutes until the sauce bubbles up the sides.
8. Step 8: Let the cakes cool for 2 minutes, then invert them out of the ramekins. Serve warm with extra toffee sauce, whipped cream, ice cream, or a sprinkle of sea salt if desired.
9. Toffee Sauce: In a medium saucepan, combine the light brown sugar, heavy cream, butter, and corn syrup. Heat over medium heat until boiling, then reduce to medium-low and simmer, stirring frequently, for 15-20 minutes until the sauce darkens to a deep amber color. Remove from heat and stir in vanilla extract. Allow to cool slightly before using.

Tips & Variations

• Use a food processor or blender to achieve a smooth date puree for the best texture.
• For a dairy-free version, substitute butter with coconut oil and use coconut cream instead of heavy cream.
• Serve with a pinch of flaky sea salt for a delightful contrast to the sweetness.
• Try adding chopped nuts to the batter for added texture and flavor.

Storage

Store the cakes in an airtight container once cooled. They keep well in the refrigerator for up to 3 days. To reheat, warm the cakes briefly in the microwave (about 30 seconds), then add warmed toffee sauce and bake for a few minutes until bubbling. Leftover sauce can be kept in the fridge for up to 1 week; reheat gently before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sticky Toffee Pudding ahead of time?

Yes, you can prepare the cakes in advance and store them in an airtight container. When ready to serve, warm each cake and prepare the toffee sauce fresh or reheat the sauce before combining for best results.

What can I serve with Sticky Toffee Pudding?

This dessert pairs wonderfully with whipped cream, vanilla ice cream, or a simple dusting of sea salt to balance the sweetness and add a touch of sophistication.

Sticky Toffee Pudding Recipe

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Classic British Sticky Toffee Pudding featuring moist date cake baked in individual ramekins and topped with a rich, homemade toffee sauce. Perfectly sweet, with a luscious, caramel-like sauce that enhances the warm, tender cake. Serve with whipped cream, ice cream, or a sprinkle of sea salt for a decadent dessert experience.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Cake

• 6 ounces dates
• 1 cup water
• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup unsalted butter
• 1 cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 2 large eggs

For the Toffee Sauce

• 1 cup light brown sugar
• 1 ½ cups heavy cream
• ½ cup unsalted butter
• ½ cup light corn syrup
• ½ teaspoon vanilla extract

Instructions

1. Prep: Preheat the oven to 350 degrees Fahrenheit. Butter six ½-cup ramekins and lightly dust them with flour to prevent sticking.
2. Blend Dates: In a small saucepan, simmer the dates and water over medium-low heat for about 15 minutes, until the dates soften. Transfer this mixture to a food processor and blend until completely smooth.
3. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt.
4. Mix Wet Ingredients: Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until well combined and creamy. Add the eggs one at a time along with the vanilla extract, beating well after each addition.
5. Combine: Scrape down the sides of the bowl, then add the date puree and mix until incorporated. Slowly add the dry ingredients with the mixer on low speed until just combined to avoid overmixing.
6. Bake Cakes: Divide the batter evenly into the prepared ramekins. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool slightly.
7. Trim and Invert Cakes: Use a serrated knife to trim the tops of the cakes level with the rim. Invert the cakes onto a wire rack. Clean out the ramekins, spray them lightly with a flour-containing cooking spray, then spoon about a tablespoon of toffee sauce into each.
8. Return Cakes to Ramekins and Bake: Place the cakes back into the ramekins, on top of the sauce. Bake for an additional 8-10 minutes, until the sauce bubbles up the sides of the cakes. Remove and allow to cool for 2 minutes before inverting out again to serve.
9. Serve: Serve the pudding warm with extra toffee sauce and your choice of whipped cream, ice cream, or a sprinkle of sea salt.
10. Prepare Ahead/Warm Cakes: Cakes can be made ahead. Store them out of ramekins in an airtight container. Warm each cake in the microwave for about 30 seconds before spooning warmed toffee sauce into ramekins and reheating the cakes in the oven. Warm the toffee sauce gently before use.
11. Make Toffee Sauce: In a medium saucepan, combine brown sugar, heavy cream, butter, and corn syrup. Heat over medium until boiling. Reduce heat to medium-low and simmer, stirring frequently, for 15-20 minutes until the sauce takes on a deep amber color. Remove from heat and stir in vanilla extract. Let cool slightly before serving or adding to ramekins.

Notes

• Be sure to let the cakes cool slightly before trimming and inverting to avoid breakage.
• Use fresh dates and pure vanilla extract for the best flavor.
• Toffee sauce thickens as it cools; if reheating, warm gently to restore pourable consistency.
• Using ramekins with non-stick spray containing flour helps prevent sticking when rebaking.
• If desired, sprinkle a pinch of sea salt on top before serving for a sweet-salty contrast.
• Microwaving the cake before rebaking ensures it warms through without drying out.
• This pudding is ideal served warm, freshly baked or reheated, with creamy accompaniments like whipped cream or vanilla ice cream.

Keywords: Sticky Toffee Pudding, British Dessert, Date Cake, Toffee Sauce, Ramekin Dessert